Bourbon


Bourbon

Bourbon, along with Typica, are main Coffea Arabica cultivars. Bourbon was developed by the Roasted Coffee Pictorial Guide. ">French on the island of Bourbon, now Reunion, in the India Ocean near Africa. The seeds were sold to the French by the British East India Company from Aden, Yemen, and were planted in 1708. After generations, it began to express unique characteristics and became more robust. Bourbon has slightly higher yields and is more robust than Typica in general. It has a broader leaf and rounder cherry (and green bean) than Typica, a conical tree form, and erect branches. It has many local variants and sub-types, including Tekisic, Jackson, Arusha, and the Kenya SL types. In general, Bourbon can have excellent cup character. The cherry ripens quickly, but is at risk from wind and hard rain. It is susceptible to major coffee diseases. Bourbon grows best at altitudes between 1100 - 2000 MASL. Bourbon coffees should have green tips (new leaves) whereas Typicas should have bronze-to-copper tips.

See also: Abyssinia, Acaia, Arabica, Arabigo, Arabusta, Arusha, Ateng, Bergendal, Blue Mountain Cultivar, Bourbon Mayaguez, Catimor, Catuai, Caturra, Charrieriana, Cultivar, Cultivar Flavor, Excelsa, French Mission Bourbon, Gesha, Hibrido, Hibrido de Timor, IAPAR, Icatu, Jackson, Java Cultivar, Kent, Laurina, Maracatu, Maracaturra, Maragogype, Mibirizi, Mokha, Mundo Novo, Onan Ganjang, Orange Bourbon, Pacamara, Pacas, Pache, Pink Bourbon, Purpurascens, Rambung, Robusta, Ruiru 11, S-Line, S.288, S795, Sarchimor, Scott Laboratories, Scottish Mission, Semperflorens, Sidikalang, SL-28, SL-34, Tekisic, Typica, USDA, Varietal, Villa Sarchi, Villalobos, Yellow Bourbon